I nearly let World Nutella Day pass me by this year. After all, it seems like just last week when we were celebrating National Chocolate Cake Day (it was just last week).

But then I got to thinking about Nutella, that decadent Italian chocolate hazelnut spread. I remembered quiet mornings in a hotel during a visit to Rome, with a cappuccino, a shared basket of pastries, and some Nutella. I thought of the Nutella-smeared crepe I bought from a cart vendor in the Tuileries Garden in Paris.

And then I looked out the window at the snow and slush, and I decided it was time to indulge in some Nutella, even if it was only to transport me back to happier, sunnier memories.

If you, like me, work in Ann Arbor's downtown area, Nutella delights are readily available. You can top any waffle at The Wafel Shop (113 E. Liberty St.) with Nutella for just a $1 upcharge. Cafe Felix (204 S Main St.) has a Nutella Strawberry Banana Crêpe on their dessert menu. You could head over to Cafe Zola (112 W Washington St.) for a Nutella Banana Crepe, or walk up to What Crepe? (241 E Liberty St.) for a variety of Nutella crepe options.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat hazelnut chocolate spread and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Note: If you have trouble locating toasted hazelnuts, it’s easy enough to toast them in a dry skillet over medium-low heat. When they start to brown, remove them from heat to cool, then toss them in a clean dry dish towel and rub them together until the skins come off. I tossed them with about 1/4 teaspoon of salt.